Roasted Landes chicken with tarragon butter, rice pilaf, tarragon-refreshed chicken soup

European 1

Every Sunday at the Sunday Table, Laurent Mariotte, his columnists and his guests give us their best recipes.



A beautiful yellow Landes chicken raised outdoors

200 g of butter

A bunch of tarragon

One shallot

A head of garlic

rice Pilaf

500 g of sushi rice

One shallot

750 g of chicken broth

A pinch of puffed rice

A few leaves of tarragon

Velvety poultry soup

250 g of chicken broth

20 g of butter

20 g of flour

tarragon butter

Start by preparing the tarragon butter by mixing the bunch of herbs with the butter. Place the equivalent of a spoon under the skin on each side of the fillets. Cut a shallot in quarters and the garlic head in half.

Mark the cooking of the poultry in a saucepan then add the shallots, garlic and the poultry trimming.

Bake in the oven at 175 degrees and start checking the cooking for 40 minutes.

Meanwhile, start cooking the rice.

Finely chop a shallot and sauté it with a knob of butter. Add the rice, pearl it like a risotto. Add the white background. Cover until boiling and cook for 15 minutes. Remove from the heat and let the rice cook for 15 minutes.

Meanwhile, make a crispy shallot by caramelizing it in butter. Chop the tarragon. Arrange everything on the rice.

Complete with the cream of chicken. Melt the butter and add the flour to make a roux. Cook for a good minute and add the white chicken broth. Cook for 4-5 minutes until well thickened. Add the butter to the tarragon and mix, salt and pepper.

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